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Grannie’s rhubarb compote

Grannie’s rhubarb compote

Rhubarb season is in full swing and this heirloom vegetable is enjoying a hard-earned revival. This recipe for grannie’s rhubarb pie is truly divine.

INGREDIENTS: 800 g rhubarb juice of half an orange cinnamon stick 100 g sugar dash of white wine

METHOD: Rinse the rhubarb, remove the woody ends, and cut into diagonal chunks. Put the rhubarb, sugar, and cinnamon stick into a small saucepan and bring to the boil. Add the orange juice and a dash of white wine and simmer gently for ten minutes until the rhubarb is cooked and the mixture has reduced to a puree. Allow to cool before pouring into a jar and storing in the refrigerator.

TIP: Delicious as pie filling.